Braised Fushou Fish

Name: Braised Fushou Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Fushou Fish; Some shallot; Some ginger; Some garlic; Some oil; Some salt; Some Soy sauce

by Acridine

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Fushou fish has delicious meat, tender meat, and contains a variety of unsaturated fatty acids and rich protein. It is especially suitable for the elderly and children to eat, mainly because there are few fish bones.

This method is also my favorite, usually one fish with one green vegetable can complete a meal, it is really delicious! "

Ingredients

1 piece Fushou Fish
Some Shallot
Some Ginger
Some Garlic
Some Oil
Some Salt
Some Soy Sauce

Braised Fushou Fish

1. Remove the scales, gills, and internal organs of the Fushou fish. Pay attention to scrape and wash the black film inside the belly. Shred the ginger, slap the garlic, and chop the green onion into small pieces.

2. Make a few cuts on the fish body to make it easier to taste. Spread the whole body with salt and let it marinate for about 10 minutes.

3. Put oil in the pot, preheat, and the fire must be hot. Dry the fish body, put it in a frying pan, and fry until golden.

4. Turn over and continue to fry the other side until golden.

5. Add water (the water should be less than 1/2 of the fish body). Bring to a boil on high heat, cover the pot and turn to medium-low heat for 3 minutes.

6. Add light soy sauce, salt, garlic, and ginger.

7. Put light on white.

8. Put the green onion leaves and collect the juice over high heat.

9. Load the plate, that's it.

Tips:
Ways to prevent sticking pan:

1. The fire must be hot. Don't turn the fish in a hurry after the fish is cooked. When the frying reaches a certain level, you can turn it over when the fish in the remote wok will move.

2. Heat the wok over medium heat, spread the ginger slices evenly in the wok, add oil to the pan, and then add the fish.